LOBSTER MENU

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Lobster claw salad served with raw and cooked vegetables and a sesame tuile.

Aromatic poached lobster with a lemony emulsion and spring vegetables.

Lobster roasted in foaming butter with a fried oxtail wonton and a Madiran reduction sauce.

A selection of cheeses.

A "surprise" dessert by Olivier Da Silva.

Chief advise:


Wine by the glass to drink with your foie gras: - €15 Sauternes Château Haut Bommes 2005 (second vin du château Clos Haut Peyraguey 1er cru classé) Gewurztraminer Schlumberger Grains nobles Cuvée Anne 2000 The first-rate Hungarian Tokay Late Harvest Harslevelu 2005

----See our Drinks List at each table----